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Writer's pictureNandini R Kini

AvarekaaLu Butthi / Hyacinth Beans Curry



Ingredients


1/2 cup avarekaalu / hyacinth beans

1 cup gobi florets

1 cup jeevkadgi / breadfruit cut into chunks

6 tsp oil

3 finely chopped onions

Salt to taste


For the masala paste:


1 cup fresh coconut gratings

4 red chillies roasted in 1/2 tsp oil

1/2 tsp coriander seeds

Chickpea size tamarind

Grind the above ingredients into a little coarse masala paste adding little water


Procedure


  • Put avarekaalu in cooker with half cup water and a little salt, cook for 3-4 whistles

  • Cook breadfruit chunks and gobi florets with little water and salt in a vessel separately, as it cooks fast.

  • Heat oil in the pan, saute onions till transparent

  • Add the masala paste and fry well for 5 mins

  • Now it is time to add boiled veggies. Add veggies and mix well, let it boil for 5-10 mins

  • Turn off the flame .serve hot with steamed rice, dosa, or chapati.

  • You can use Boiled potato in place of breadfruit and gobi.




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